Recipe Instructions * Note: Dried borlotti beans (also known as cranberry beans) are called for, but 1 (15-ounce) can of white beans can be substituted. Drain them before adding to the soup. Heat the olive oil in a soup pot over medium heat. Add the carrots, potatoes, onion and celery and cook 2 minutes. Add the leeks, cabbage, peas and green beans and cook 2 minutes. Add the zucchini, borlotti beans, tomatoes and spinach and cook until the vegetables are heated through, 2 minutes. Add the broth, cover, and simmer 1 hour. Remove any foam that rises to the top of the pot. Add salt to taste. Ladle the soup into bowls and top each serving with a drizzle of the olive oil. This recipe yields 10 servings. Each serving: 205 calories; 790 mg. sodium; 2 mg. cholesterol; 5 grams fat; 1 gram saturated fat; 33 grams carbohydrates; 8 grams protein; 7.79 grams fiber.